The perfect weekend brunch, this delicious combo of crisp greens, creamy poached egg and fresh smokey salmon will have you rejecting your favourite cafe trip!
Recipe
SERVES: 2
INGREDIENTS:
- 4 slices smoked salmon
- 1 bunch asparagus
- ½ bunch broccolini
- 2 large free-range organic eggs
- Fresh cracked black pepper
- Lemon and avocado wedges, to serve
METHOD:
- Prepare salmon wraps by laying out one slice next to a second slice horizontally, with the edges overlapping. Separately, repeat with the remaining two slices.
- Steam broccolini and asparagus for 5 minutes.
- Meanwhile, in a pan of boiling water, slowly pour in one egg at a time (from a low hight) and set the timer for 3-4 minutes.
- Remove steamed greens and place at a 90 degree angle to the salmon wraps at one end, then roll in the two overlapping slices. Set aside on a plate.
- With a slotted spoon, carefully remove poached eggs and set on kitchen paper for a minute to absorb water. Place on top of salmon wrap, season with pepper and serve with lemon wedges. Enjoy!
Tips:
Make sure you buy sustainably sourced salmon from your local fish monger where possible.
